Ultimate Beans
Dive into bold, hearty flavors with the "Ultimate Beans," a wholesome, protein-packed dish that’s perfect for dinner or meal prep. This aromatic recipe combines three varieties of beans—cannellini, kidney, and black beans—simmered in a savory vegetable broth alongside sautéed onions, garlic, carrots, and celery. Enhanced with the rich warmth of cumin, paprika, and oregano, plus a splash of zesty lemon juice, this one-pot wonder delivers layers of flavor in under an hour. It's versatile, vegan-friendly, and packed with fiber, making it a satisfying option for any table. Serve it hot with crusty bread, steamed rice, or enjoy it solo for a comforting meal. Perfect for those seeking hearty, plant-based recipes that are easy to make and full of nutrition!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 large garlic cloves
- 1 large carrot
- 2 celery stalk
- 14 ounces canned diced tomatoes
- 15 ounces cannellini beans (canned, drained and rinsed)
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Chop the onion, garlic, carrot, and celery finely. Add them to the pot and sauté for 6-8 minutes, stirring occasionally, until soft and fragrant.
Stir in the cumin, paprika, and oregano, cooking for an additional minute to toast the spices.
Add the diced tomatoes and stir well, letting them cook for 2-3 minutes.
Pour in the vegetable broth, and add the cannellini beans, kidney beans, black beans, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes. Stir occasionally to prevent sticking.
After 30 minutes, discard the bay leaf and adjust seasoning to taste, adding more salt or pepper if needed.
Stir in the fresh parsley and lemon juice for a burst of brightness just before serving.
Serve hot, optionally garnished with additional parsley, alongside rice, crusty bread, or as-is!
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6690 mg | 291% | |
| Total Carbohydrate | 269.3 g | 98% | |
| Dietary Fiber | 83.3 g | 298% | |
| Total Sugars | 28.0 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 6141 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
